authentic neapolitan
This is perhaps one of the most famous and used pizza recipes to make authentic pizza Napoletana. It is simple to make but delivers a complete taste experience with pure and good ingredients.
Dough
1 kg Caputo Pizzeria
600 g water 60% hydration
30 g of salt
0.7g fresh yeast
Let rise at room temperature 18-20 hours
Topping
– San Marzano tomato sauce
– Parmesan
– Mozzarella
– Extra virgin olive oil
– Basil
Cooking time:
60-90 seconds in a pizza oven that holds 450-500 degrees.
Or 3-5 minutes in a normal stove at 250-300 degrees.
Instructions
Use cold water and flour that has been kept in the refrigerator overnight or longer.
Add all the water to the mixing bowl and add the yeast, flour, and salt.
Start the machine on medium-low speed and let it run for about 5 minutes, then you can increase the speed a bit.
After 15-20 minutes, the dough should have a temperature between 22-24 degrees Celsius, at which point the dough is fully kneaded.
Take the dough out and tighten it up, and let it rest for about 2 hours on the kitchen counter covered with a damp apron to prevent the dough from forming a dry thin layer that cracks when making pizza balls.
When the dough is done resting, divide it into 250g pieces and make pizza balls.
Then place the pizza balls in a proofing box or similar, cover them, and let the dough rise for 18-20 hours at room temperature until about double in size.
Tomato sauce
This tomato sauce is the most commonly used sauce on Italian pizza. It is easy to make and tastes fresh and good, ensuring the perfect flavor balance.
– 400 g San Marzano tomatoes
– 4 g Maldon salt
Crush the tomato plums with your hands or mix gently with a blender to achieve a slightly chunky consistency.
